Fill a steamer pan with water and add the tofu. Bring to the boil.
Reduce the heat to simmer and cook for about 5 minutes or until tofu floats to the surface of the water.
Place ginger, garlic, tamari, honey and lemon juice in a blender. Add coriander roots, chilli and add 1/3 cup of hot water. Blend until smooth.
Remove tofu from water with a slotted spoon and blot dry with absorbent paper. Transfer to a shallow dish with the blended sauce to flavour.
Place the vegetables in the steamer basket over the pan with water and steam for 3 minutes. Remove from heat and set aside.
Heat sesame oil in a wok. Add tofu and stir fry for 3 - 4 minutes until slightly golden. Add vegetables and cashews and stir through the sauce.
Cook for 2 to 3 minutes and serve with fresh coriander leaves.

Makes 3 servings

Scale recipe to serves

Prep Time:

20 mins

Cooking Time:

10 mins

Ready in:

30 mins

Suitable for:

Dinner

Recipe tools:

Print version

Email recipe

More recipes

Previous page

Nutritional Information - Per Serve

Kj

1597 kj

Calories

382 kcal

Fat

22 g

Saturated Fat

3 g

Total Carbohydrate

15 g

Total Protein

26 g

Fibre

11 g

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.